Tonight Kate and I made some pizzas on some leftover garlic naan we had made before and frozen. The first pizza was Lake Country cheese (some cheese we found at costco that is great and close to a cheese in which swiss and gruyere had a baby), arugula, prosciutto and a balsamic glaze. The second was a bit more standard, some left over pizza sauce (we think, was something we made tomato based and froze; definitely need to start labeling everything), mozzarella, sauteed mushrooms, and caramelized onions.
First pizza after flip, sprayed it with a little EVOO, then topped with the lake country.
First pizza finished, I do need to work on my shaping I suppose:
Second pizza finished. Drinks tonight started with a Whistle Pig, then moved to Willet bourbon. I am trying to free up space on the bar so going through everything that is closer to empty than full.
I loved the first pizza, and the second was was good, but the first pizza was amazing! Kate liked both equally and summed it up as the first pizza was more of a flat bread and the second was more of a traditional pizza.
Also, ever cut a frozen prosciutto block (we used a meat slicer)? It came out perfectly in long, really thing slices. Usually I put the meat in the freezer for 15 minutes then slice, but this was from a block we had foodsavered a while ago, and it cut so easily. If you haven't, I'd recommend it!
Until next time,
Daum
First pizza after flip, sprayed it with a little EVOO, then topped with the lake country.
First pizza finished, I do need to work on my shaping I suppose:
Second pizza finished. Drinks tonight started with a Whistle Pig, then moved to Willet bourbon. I am trying to free up space on the bar so going through everything that is closer to empty than full.
I loved the first pizza, and the second was was good, but the first pizza was amazing! Kate liked both equally and summed it up as the first pizza was more of a flat bread and the second was more of a traditional pizza.
Also, ever cut a frozen prosciutto block (we used a meat slicer)? It came out perfectly in long, really thing slices. Usually I put the meat in the freezer for 15 minutes then slice, but this was from a block we had foodsavered a while ago, and it cut so easily. If you haven't, I'd recommend it!
Until next time,
Daum
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